Continuing our tour of the culinary delights from the fifteenth installment of the Epcot International Food and Wine Festival, today we are stopping over at another newcomer to the event, Singapore. Although it is not technically Singapore’s first visit to the event, they were participants in the 2005 incarnation of the festival, their menu has been entirely redesigned for this year’s event soiree.
I sampled the Coconut-Braised Beef Rendang with Jasmine Rice. Traditionally, there are two types of Rendang, a dried form with can last several months and is bestowed upon honored guests and a wet form which does not last as long. Both versions, however, are prepared for celebratory community events, so it is fitting that it makes its festival debut during the International Food and Wine’s fifteenth anniversary.
The meal itself consists of beef sections that have been cooked extremely slow, locking in the seasonings and making the meat fork tender. The coconut infused meat and fragrant rice have a remarkable interplay that makes the mouth water. The rich spices and unique preparation technique make this dish a must try for fans of curried dishes, while not being too daring for those with a less adventurous palate.
It should be mentioned, that my wife appraised the Shrimp Cake with Singapore Noodle Salad and found it to be simply delicious. I couldn’t get much more out of her, other than the fact that she wanted to go back for a second portion.